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Wednesday, February 18, 2015

Cooking with Beer - Pickled Pink Cauliflower (Spicy)

I grew up in an area was densely populated with the descendants of German immigrants commonly known as Pennsylvania Dutch. One of the Pennsylvania Dutch treats I totally enjoyed and often devoured was hot pickled cauliflower. It's something I can't get here in Connecticut. The closest thing to it is Italian Giardiniera and that's not even close to being the same - nor as spicy hot.

Hot pickled cauliflower is generally yellow-ish due the spices in the brine. Mine are pink. I pickled these with radishes and the red from the radish skins seeps into the beer brine and makes the cauliflower pink.

Fill jars with hot brine. Secure with a lid and place in the refrigerator for a week (good) or two (better).

Enjoy!

Note: I used 2 half gallon mason jars. But you can use quart sized.Note: I used a combination of fresh and dried peppers - fresh jalapenos / dried habaneros. Use whatever you like depending on how hot you want the cauliflower.